Snacks, where boiled rice and chicken are used among other ingredients, are very, very, very much. Neutral to taste rice is the basis of the salad. Chicken is a protein that provides the dish with nourishment even with easy dressing..
The remaining products, which are included in the salad with rice and chicken, create an original flavor composition. And given that the two main components are well combined with vegetables, mushrooms, fruits, seafood, fish, various dressings, spices, such compositions can come up with many. For example, we describe several non-trivial options..
General cooking rules
In the vast majority of recipes, rice for salad is boiled. Sometimes in salted water with the addition of vegetable oil and (to taste) spices, but more often without salt. Less often, grits are fried.
How to cook rice using the standard method:
- Rinse the grains to clear the drained water.
- Pour water in a saucepan (pan) in a ratio of 1: 3.
- Over high heat to boil. Then cook for 15 minutes at a low boil..
- Leave the rump to reach readiness for 20 minutes.
For salads with fresh fruits and vegetables, boiled rice is washed. If the recipe needs a different method of cooking, grits are prepared according to the instructions provided..
Chicken is also boiled or (rarely) fried. Salads often use diet white meat (breast), although it does not matter. Delicious salad with rice and chicken is obtained from thighs, legs, wings. The main thing is that the meat was clean, without skin and bones..
Boiled (in other recipes fried) chicken meat cut into a cube, sticks or disassemble hands on the fiber.
Fresh vegetables and fruits are washed and dried. If necessary, remove the seeds and peel. Cutting method – cube, straw. In puff salad vegetables (usually boiled carrots) rubbed with large chips.
Slicing other possible ingredients of salad with rice and chicken:
- hard-boiled eggs – diced or grated;
- canned pineapples – slices;
- hard cheese – large shavings;
- fresh or pickled mushrooms – sliced.
Gather salads, mixing all the prepared ingredients in one container. Dress up with a sauce (mayonnaise, sour cream, vegetable oil) suggested in the recipe. Or spread in layers, each greasing dressing.
|cooked chicken breast –||230 g|
|tomatoes –||4 things.|
|long boiled rice –||250 g|
|olive oil –||30 g|
|green parsley –||30 g|
|wine vinegar –||1 tbsp. l.|
|hot sauce (tomato) –||30 g|
|salt –||2 pinches|
|Time for preparing: 30 minutes||Calories per 100 grams: 165 Kcal|
The peculiarity of this snack is a pleasant shade of sourness and a barely perceptible peppercorn in taste. The salad is original, although it is cooked quite simply..
Ingredients calculated for 4 servings..
- Chicken fillet cut into cubes.
- Tomato peel off. Cut into slices.
- Tomatoes are mixed with tomato sauce, oil, vinegar.
- The resulting mixture is first combined with rice. Stir. Salt.
- Add the rest of the dish. Gently stirred from the bottom up, so as not to mash the slices of tomatoes.
Salad shift in a portion of ice-cream bowl or in one large salad bowl. Sprinkle with chopped greens.
Spicy Salad with Rice and Chicken
Special makes this salad a different method of cooking rice and nuts in honey caramel. According to the preparation of the dish is simple.
For 6 servings take:
- 230 grams of round rice;
- 500 ml of water;
- 350 g boiled chicken meat;
- 10 g curry;
- 30 grams of olive oil;
- 3 hard-boiled eggs;
- 100 g of mayonnaise;
- 30 g of honey;
- 50 g of walnut;
- 20 g butter;
- pepper, salt.
Cooking time – 55 minutes. Calories per 100 g – 191 kcal.
- Olive oil is poured into a saucepan with a thick bottom. Mixed with curry, waiting for the moment to boil.
- Washed rice is poured into the oil. Fry, stirring with a spoon, 5 minutes.
- Rice is poured with hot water. Stir, wait for the liquid to boil. The saucepan is covered with a lid and cooked rice on low heat for 20 minutes. Then insist on off the plate for another 15 minutes.
- When the rice has cooled, mix it with diced chicken and eggs..
- Seasoned with mayonnaise. Salad and pepper pepper to taste.
- Walnut kernels are fried in butter for a minute. Honey is added, mixed, allowed to boil over medium heat for a minute..
- Caramel nuts are cooled on a plate, cut into small pieces with a knife..
Salad is laid out in a deep bowl and sprinkled with sweet crushed nuts..
Recipe with canned corn and egg
For 3 servings take:
- 100 g boiled chicken breast;
- 100 grams of white rice;
- 2 boiled eggs;
- 100 grams of sweet corn canned;
- 130 g onions;
- 100 g of strong cucumbers;
- 145 g fresh bell pepper;
- 40 g greenery;
- 100 g smoked trout fillet;
- 100 g of light mayonnaise;
- pepper, salt.
The time is 20 minutes. Calories per 100 g – 128 kcal.
- Fresh vegetables, chicken, eggs, trout fillet diced.
- Rice boil the standard method. Washed with cold water.
- In a deep bowl, mix all the ingredients. Seasoned with mayonnaise. If necessary, pepper and salt.
- The salad is stirred and refrigerated for 8 hours..
After the allotted time, once again mix the dish, add chopped coarse greens. Served to the table in portions or in a general salad bowl.
Tropical “brown rice snack with chicken, pineapple and avocado
Another not bored option for preparing the usual dish. Brown rice gives nutty flavor to salad, perfectly harmonizes with sweet canned pineapples and fresh avocado. Sour spinach leaves complete the harmony of flavors.
For 4 servings take:
- 450 g chicken fillet;
- 250 g of brown rice;
- 200 g canned pineapple (slices);
- fruit (240 g) avocado;
- 30 ml of lime juice;
- flakes of dried red pepper on the tip of a knife;
- 2 cloves of garlic;
- 10 g of sugar;
- 30 g of refined oil;
- ½ tsp ground ginger;
- ground black pepper, salt;
- 100 g fresh spinach.
Time – 1 hour 10 minutes. Caloric content of 100 g – 173 kcal.
- Brown rice is cooked on the same principle as white. But since its grains are much harder, you need to cook not 20, but 40 minutes. Cooked brown rice is always washed with cold water..
- Chicken fillet (raw) cut into 1×1 cm cube.
- In a bowl, mix a tablespoon of citrus juice, finely chopped garlic, hot pepper, 2 tsp. refined vegetable oil.
- Chicken meat spread in the resulting marinade, mix. Leave for 10 minutes.
- In the pan pour two spoons of butter. When warmed, spread fillets with marinade. Stewed on high heat, stirring continuously, 7 minutes.
- Chicken cools cooled by putting pieces on paper towels..
- For salad dressing in a separate bowl, mix lime juice, vegetable oil, spices, salt, sugar.
- Avocados are peeled, cut along in half, cleaned the bone. Half of the fruit is cut into small cubes and spread in a salad dressing. The second half is cut into thin slices, sprinkled with lime juice.
- In a deep salad bowl mixed boiled brown rice, chicken, canned pineapple. Served with avocado slices.
Salad is left to infuse in the refrigerator for 60 minutes. Serve in portions, pouring a slide on fresh spinach leaves. Spread avocado slices on top.
Chinese salad with wild rice and chicken fillet
Arborio rice, pickled paprika and orange milled gives the dish an unusual taste. Very unusual for Europeans, but, as always in Chinese cuisine, the harmonious combination of products.
For 4 servings take:
- 500 g chicken fillet;
- ½ tbsp. wild rice;
- 100 g pickled sweet peppers;
- large orange;
- 150 grams of young green peas;
- 100 g Peking cabbage;
- 2 tbsp. l crushed cashews, chopped cilantro, sesame oil.
- garlic clove;
- 1 tbsp. l vegetable oil;
- 2 tsp. Sahara;
- soy sauce.
The time is 90 minutes. Caloric content of 100 g – 595 kcal.
- Rice soaked overnight in water. Wash, boil in salted water for 40 minutes.
- Chicken fillet whole pieces fried in vegetable oil over high heat until the meat is covered with a golden crust on all sides. Cool, laying out on a paper towel. Sliced thinly.
- Orange clean, remove partitions and films. Pulp cut into cubes.
- Marinated pepper and cabbage chopped large.
- Chopped garlic, sesame oil, cilantro, soy sauce, sugar are mixed for dressing.
- All the ingredients of the salad are combined in a bowl. Pour over dressing, mix.
Cool the salad in the fridge for 1 hour. Served in a large salad bowl.
We also advise you to read how to prepare a simple chicken and ham salad.
A variety of recipes for fantastic rice noodle salads are here..
And in this article you will find recipes for delicious salad with eggs for every day..
Cooking with fresh cucumber and prunes
One of the options for snacks with boiled rice and chicken. Despite the minimal set of products, the dish is tasty and satisfying..
For 3 servings take:
- 200 g of boiled chicken breast;
- 100 grams of boiled basmati rice;
- fresh cucumber;
- 100 g of prunes;
- 100 g of solid (of any kind) cheese;
- 2 hard-boiled eggs;
- 70 g of mayonnaise.
The time is 40 minutes. Calories per 100 g – 196 kcal.
- Boiled meat, cucumber, steamed prunes, eggs cut into small cubes.
- Cheese rub large chips.
- Spread the ingredients on a flat dish in layers, lubricating each with mayonnaise: rice – meat – pieces of prunes – cucumber – boiled eggs – cheese.
Salad put in the fridge soak and cool for 60 minutes. Sprinkle with chopped greens.
“Mediterranean” puff salad with smoked breast and pickled mussels
Delicious, hearty, easy-to-prepare salad. The highlight of the dish is the mussels, which are perfectly combined with rice, smoked poultry and fresh vegetables.
For 3 servings take:
- 300 g smoked chicken (breast fillet);
- 350 g of boiled round rice;
- 3 fresh tomatoes;
- 2 cucumbers;
- bunch of parsley;
- 200 g of Gouda cheese;
- 120 g pickled mussels;
- 200 g homemade mayonnaise.
The time is 20 minutes. Calories per 100 g – 206 kcal.
- Tomato peel off.
- Smoked meat and vegetables are diced.
- Cheese grated.
- The bottom of the salad bowl is smeared with mayonnaise and spread in layers: mussels – ½ part of rice (lubricate with mayonnaise) – tomatoes – mayonnaise – ½ part cheese – ½ part chicken – mayonnaise – cucumbers – rice – mayonnaise – smoked meat – cheese and mayonnaise.
Ready layered salad at night set soak in the fridge. Sprinkle with chopped parsley before serving.
The taste of chicken salad depends on the rice variety. For traditional snacks, experts advise choosing steamed or long. White round rice is more suitable for layered salads..
If wild rice is indicated in the recipe, but there is no time for soaking the cereal, you can proceed as follows. Pour boiling water over rice, soak under a towel for 1 hour, rinse. The grains will become much softer, after which they can be cooked immediately..
If rice and chicken meat were salted during cooking, you do not need to salt the salad itself.
To keep the meat juicy, it should be cooled right in the broth. Therefore, for cold salads, this ingredient is prepared in advance..
- 1 General cooking rules
- 2 Spicy Salad with Rice and Chicken
- 3 Recipe with canned corn and egg
- 4 Tropical “brown rice snack with chicken, pineapple and avocado
- 5 Chinese salad with wild rice and chicken fillet
- 6 Cooking with fresh cucumber and prunes
- 7 “Mediterranean” puff salad with smoked breast and pickled mussels
- 8 Useful tips